This. I throw out any sandwiches that are older than two days old.

So I was in one of my local asian supermarkets (there are like 12 of them within a 15 minute drive) and remembered this conversation about oyster sauce... and the pricing.... so...

LKK Standard: CAD$3.99
LKK Premium: CAD$6.99
Amoy Standard: CAD$4.59
Amoy Premium: CAD$6.99
Pearl River Bridge Standard: CAD$2.99
Pearl River Bridge Top-Grade: CAD$3.99

(Not including 13% "VAT")

This supermarket didn't have the "mainland" brands on hand but these brands I'd be willing to buy (I commonly use PRB's soy sauce).

Not sure what the premium/top grade stuff adds to the mix, but there ya go.

I just finished a Jersey Mike’s hot sub yesterday, from last Friday. A week is usually my limit, as long as it’s been in the fridge since we got it.

HST is charged on food in Ontario? Glad it was voted out in B.C. (was going to be a huge tax burden transfer from business to individuals).

Newk's Chicken Salad Sandwich at my desk at work.

It depends on the food... the tax system is all over the place here and not consistent. Some places, I buy a tea from McD, I only get charged PST. Other branches I get billed all 13%... bakeries.... some charge me 13% for a bao.... but others don't charge me tax at all... But most canned/bottled stuff is full fat 13%. Veggies and meat is random as well.

I still think that any oyster sauce is just flavored wet salt. I used to love it on green vegetables. Grew up with it. Now I have zero in my house and I barely touch the GF soy sauce in the house. I try hard to eat zero oyster and hoisin sauce.

It depends on the use case. With cantonese cuisine, they usually like big and bold flavours and salt enhances flavour. How supplimented the flavours are (eg, using hoisin or oyster) just enhances it. I generally don't use a lot of real salt on stuff I cook for myself, and I drink a lot of liquids as well so it helps keep the sodium levels in check. Then again, I'm known to indulge in salty foods as well (as above, I make my own salted eggs for rice dishes...).

I would've thrown that out on Monday. :D

I’d have eaten the insides and tossed the roll.

Dinner at Brick & Barrel:
Blackened mahi-mahi, mango salsa, rice, broccoli.
Beer X 2

:D If I was going to eat any part of it, I would toss the insides and heat the roll in the oven.

Sushi night.

Omakase - Whole Note - and wine pairing at Sushi Note.

https://cimg8.ibsrv.net/gimg/www.fly...a66c04d683.jpg
goma tofu | sesame tofu, miso paste

https://cimg9.ibsrv.net/gimg/www.fly...27ee9461d9.jpg
kuro edamame

https://cimg0.ibsrv.net/gimg/www.fly...97b751a1cd.jpg
miso soup

https://cimg1.ibsrv.net/gimg/www.fly...b7f0e80703.jpg
hokkaido scallop tartare | renkon chip, cucumber, aji amarillo

missing picture: palate cleanser | yuzu sorbet

https://cimg2.ibsrv.net/gimg/www.fly...01043a22cf.jpg
white fish course, sorry I don't remember particulars

https://cimg3.ibsrv.net/gimg/www.fly...6e96fb9bca.jpg
dry aged yellowtail on the left and a mackerel on the right. sorry, don't remember the center

https://cimg4.ibsrv.net/gimg/www.fly...466ac6ba83.jpg
bluefin tuna course; Toro on the right

https://cimg5.ibsrv.net/gimg/www.fly...cdef3b3a54.jpg
shrimp, scallop, Hokkaido uni

https://cimg6.ibsrv.net/gimg/www.fly...cffb69fcd9.jpg
torotaku handroll | pickled daikon radish, wasabi

missing picture: dessert | yuzu gelato

I’d assume a roll from a sub shop to not contain any preservatives. After a week, that would be beyond the grave stale. No way. The cold cuts, OTOH, are loaded. But it’s nice to know if we’re ever trapped together somewhere with a week old sub, we’d be able to split it without a fight.

As long as we have an oven, yes! Otherwise, I'll forage for berries or hunt and kill a squirrel or something. :D